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Originally Posted by BucEyedPea
Anyone know anything about cooking venison. My SO brought me some from someone he works with. I know nothing about how to prepare and cook this meat.
I vaguely remember trying a little piece of venison when out visiting former in-laws in Iowa who hunt. It was in a stew and it vaguely remember it tasting gamey.
Any recipes welcome. FMB is the meat expert maybe he knows a thing or two.
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The backstrap/tenderloin is amazing and can really just be sliced into steaks and grilled if you're dealing with a doe or a younger buck (small 8 point and below).
The sirloins aren't bad but I'd recommend you soak them in milk for a bit to undercut that gaminess a little bit.
What I tend to do with the sirloins is to cube them and marinate them in Tryme Tiger Sauce. Then I wrap them in bacon and grill them to medium rare. It's an outstanding little appetizer.
Chili and tacos are a go-to with ground venison. Jerkey works with the roasts. For the rest I just find a good processor that will make me some jalapeno cheddar snack sticks out of it. Good stuff.